Easy Dinner Recipes

Week Seven

In the seventh week of easy dinner recipes we include easy dinner ideas ranging from super tasty chili dogs to breakfast for dinner ham and egg pizza. We also have the side dishes listed on each day's menu, making it seven more days of stress-free, mouthwatering dinners!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. 2. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. 3. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving. 4. Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. 2. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. 3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. 4. Cover, and let eggs stand in hot water for 10 to 12 minutes. 5. Remove from hot water, cool, peel and dice. 6. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. 7. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. 2. Drain the linguine mixture well in a colander.3. Heat the butter in a 10-inch skillet over medium-high heat. 4. Add the chicken and cook until it's well browned, stirring often.5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. 6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.7. Serve with warm buttered brown and serve dinner rolls.

1. Preheat oven to 450 degrees F. 2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. 3. Drain grease, and then stir in the spaghetti sauce and tomatoes. 4. Spread ⅓ of the sauce in the bottom of an 11x7 inch baking dish. Arrange ½ of the ravioli over the sauce. 5. Sprinkle ½ of the mozzarella cheese and ½ of the Monterey Jack cheese over the ravioli. 6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. 7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving. 8. Serve with warm buttered Italian bread.

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.5. Sprinkle the cilantro and a dash of salt over the other ingredients.6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.9. Cover to keep warm while preparing additional quesadillas.10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.

1. Bring a large pot of salted water to a boil. 2. Add potatoes and cook until tender but still firm, about 15 minutes. 3. Drain, cool cut into ½ inch cubes. 4. In a large skillet, heat 1 Tablespoon olive oil over medium high heat. Add onion and green pepper. 5. Cook, stirring often, until soft; about 5 minutes. 6. Transfer to a plate and set aside. 7. Pour remaining 2 Tablespoons of oil into the skillet and turn heat to medium-high. 8. Add potato cubes, salt, paprika and black pepper. 9. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.10. Stir in the onions, green peppers and parsley and cook for another minute.